A detailed recipe of the Authentic Punjabi Kadhi Pakoda, the way we cook it at home in Punjab. Kadhi Pakoda has been and always will be our favorite forever!
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Whisk besan and curd with salt, red chilli powder, and turmeric powder until smooth. Gradually add water, ensuring there are no lumps.
Cook on high flame until the foam subsides. Lower the flame and continue cooking for 45 minutes to 1 hour.
Heat mustard oil and add crushed garlic, cumin seeds, coriander seeds, fenugreek seeds, diced onion, grated ginger, and green chilli. Cook until golden brown.
Add this tadka to the boiling kadhi.
Mix diced onion, besan, salt, red chilli powder, cumin seeds, garam masala, turmeric powder, cooking soda, and water. Let it rest for half an hour.
Fry the pakoras in hot mustard or refined oil on medium heat.
Check the consistency of the kadhi after cooking for an hour. Add roasted cumin seeds powder, coriander powder, and kasoori methi.
Add the pakoras and bring to a boil. Remove from flame and sprinkle with chopped green coriander leaves.
Heat mustard oil and add asafoetida, cumin seeds, coriander seeds, fenugreek seeds, red chilli, green chilli, and red chilli powder.
Add this tempering to the kadhi.
Ensure the besan and curd mixture is smooth and lump-free before cooking.
Adjust the spice levels according to your preference.
Serve hot with rice or plain paratha for the best experience.
How do I make Punjabi Kadhi Pakoda step by step?
To make Punjabi Kadhi Pakoda, start by whisking together besan and sour curd with salt, red chilli powder, and turmeric until smooth. Gradually add water to avoid lumps. Cook this mixture on high heat until the foam subsides, then lower the flame and simmer for 45 minutes to 1 hour. In a separate pan, heat mustard oil and sauté crushed garlic, cumin seeds, coriander seeds, fenugreek seeds, diced onion, grated ginger, and green chilli until golden brown. Add this tadka to the kadhi. For the pakoras, mix diced onion, besan, salt, spices, and water, let it rest, then fry in hot oil. Finally, add the pakoras to the kadhi, season with roasted spices, and serve hot.
Is Punjabi Kadhi Pakoda suitable for vegetarians?
Yes, Punjabi Kadhi Pakoda is completely vegetarian as it is made with besan (gram flour), sour curd, and various spices. It’s a great option for those following a vegetarian or even a vegan diet if you substitute the curd with a plant-based yogurt alternative.
What can I use as a substitute for sour curd in Kadhi Pakoda?
If you don't have sour curd, you can use plain yogurt mixed with a little lemon juice or vinegar to achieve a similar tangy flavor. Alternatively, you can use buttermilk or a dairy-free yogurt if you're looking for a non-dairy option.
How should I store leftover Punjabi Kadhi Pakoda?
Leftover Punjabi Kadhi Pakoda can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stove, adding a little water if it has thickened. Avoid freezing as the texture may change upon thawing.
What dishes pair well with Punjabi Kadhi Pakoda?
Punjabi Kadhi Pakoda is best enjoyed with steamed basmati rice or jeera rice. You can also serve it with roti or naan for a complete meal. A side of pickles and papad adds a nice crunch and flavor contrast.
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